Enjoy All Your Favorite Comfort Foods – GRAIN FREE!

Coconut Flour Banana Bread

This coconut flour banana bread is not only gluten-free, but it’s grain-free! Made with coconut flour and honey, this is bread is wholesome and nutritious!

There are literally thousands of banana bread recipes floating around out there; most containing both gluten and dairy. And while many might rise beautifully and maintain a fluffy and light consistency, they don’t necessarily sit well with our gut. So I was on a mission to bake a coconut flour banana bread that would not only do good for our bodies, but would taste great as well.

This coconut flour banana bread recipe is not only gluten-free, but it’s grain-free! Made with coconut flour and honey as a sweetener, this is without a doubt a ‘real food’ version of this favorite baked good. It is surprisingly moist and holds a beautiful banana and coconut flavor.

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Directions:

Preheat the oven to 300F.

Lightly oil your loaf pan. In addition to oiling the pan, I like to cut 2 strips of unbleached parchment paper and overlap them in a cross to cover the interior of the bread pan. This will help your bread lift out once it is baked.

In a small saucepan, melt the coconut oil on the stove top (and the honey if it is in a solid state).

Finally, mix together all ingredients including the ones that you have not yet touched and the ones that you have set aside. Mix until well incorporated.

Pour into the lined bread pan. Sprinkle extra shredded coconut over the loaf if you desire.

Bake for 1hr and 10 minutes. Remove from the oven insert a toothpick into the loaf. If it does not come out cleanly, return the bread to the over for another 10 minutes and check again. Continue until the toothpick removes cleanly. Enjoy!

*Baking Considerations
1. An old fashioned aluminum bread pan works best. The lighter the pan the better as dark pans absorb the heat and often burn the loaf. Glass pans, while light, are actually the worst. They act as an insulator and over cook the bread. 2. Over mixing, or mixing using beaters will create a dry and thick loaf.3. The riper the bananas, the better the loaf will taste.4. Preheat your oven for at least 15-20 minutes.

This coconut flour banana bread is not only gluten-free, but it's grain-free! Made with coconut flour and honey, this is bread is wholesome and

Ingredients

Dry Ingredients:

¾ cup coconut flour

½ tsp baking soda

1 tsp cinnamon

a dash or two of sea salt

¼ cup shredded coconut (plus a little extra to top the loaf)

Wet Ingredients:

3 pastured eggs

¼ cup apple sauce

⅓ cup coconut oil

1 tbsp vanilla extract

3 medium bananas (ripe)

⅓ cup raw honey

Instructions

Preheat the oven to 300F.

Lightly oil your bread pan. In addition to oiling the pan, I like to cut 2 strips of unbleached parchment paper and overlap them in a cross to cover the interior of the bread pan. This will help your bread lift out once it is baked.

Whisk together dry ingredients in a medium size bowl and set aside.

Mash the bananas in a small bowl. I use a potato masher.

In a small saucepan, melt the coconut oil on the stove top (and the honey if it is in a solid state).

Finally, mix together all ingredients including the ones that you have not yet touched and the ones that you have set aside. Mix until well incorporated.

Pour into the lined bread pan. Sprinkle extra shredded coconut over the loaf if you desire.

Bake for 1hr and 10 minutes. Remove from the oven insert a toothpick into the loaf. If it does not come out cleanly, return the bread to the over for another 10 minutes and check again. Continue until the toothpick removes cleanly. Enjoy!

*Baking Considerations

An old fashioned aluminum bread pan works best. The lighter the pan the better as dark pans absorb the heat and often burn the loaf. Glass pans, while light, are actually the worst. They act as an insulator and over cook the bread.

Over mixing, or mixing using beaters will create a dry and thick loaf.

Reader Interactions

33 Comments

I tried this last night and had to cook it an additional half hour as middle felt and looked undone despite toothpick being clean. It’s falling apart but taste good to me! Perhaps more eggs were neeeded? Also anyone know the calories?

I made these last night, doubling the recipe and baked them in muffin tins(it made a total of 24 and baking time was 30 to 40 mins). This was my first time using coconut flour and I’m so impressed! They turned out great! I was hoping the rest of my family wouldn’t like them so I could have them all to myself but that’s not the case. They all loved them! Because of recurring kidney stones I need to stay away from regular flour so I can tell already that this is going to be my new favorite baking site. Thank-you so much for sharing these great healthy recipes. Can’t wait to try out so many more of them!

Dear Coconut Mama,
Your e-mails are awesome, every recipe I’ve tried has been awesome,(especially the Leek Cauliflower Soup). I love how you give resources to find ingredients and containers. I’m probably going to reveal my age, but I haven’t found a web site I liked since Martha Stewart’s, yours it a really, really, good thing!!!

I am having problems with coconut flour. I have tried the pancake and bread recipes and they both have come out dry, grainy like sand and Heavy. I even used arrow root to lighten the bread as recommended. The bread didn’t rise during baking. They (pancakes and bread) both looked wonderful, but the texture leaves something else to be desired. Any help suggestions for recipes? I have a lot coconut flour to use up and if I can’t make a desirable food; I can’t see giving it to someone. Help, please.

Hi, I haven’t tried this particular recipe yet, but I’ve tried SO many paleo, banana bread recipes, that I’d like to add some information you may find helpful. I’ve been making my banana breads with coconut flour, arrowroot flour, and Tigernut flour, instead of straight coconut flour and the results have been very positive, giving the bread a lighter, finer texture. Everything else is, essentially, the same, except I find that I can leave out the honey because the tiger nut flour has it’s own sweetness. Thanks for all your recipes. I’ve used them successfully and they’ve inspired my cooking.

I tried this recipe last night, baked it for 1 hr and 10 mins and then kept checking it every 10 or 15 mins until in the end it was in for 2 hours and I was worried about over-cooking it. I let it cool and then put it in the fridge overnight, hoping it would firm up and slice better, which it does, but it seems way too moist. Any ideas.?

I had this same thing happen, the toothpick is coming out clean but it seems still very moist in the center… but I took it out to cool perhaps because of the applesauce and I used a full ripe banana’s makes for a moist bread?

Do you have any concerns about baking in aluminum pans? I’ve been trying to replace mine piece by piece as I find good alternatives. If we are told to avoid aluminum at all costs in personal care items (deodorant) or food-related products (baking powder), why have people not turned their attentions to pots and pans? Thanks for any insight.